Shrimp Satomimo Cakes
Main Dishes | Japanese cuisine
⏳ Time
40 minutes
🥕 Ingredients
18
🍽️ Servings
3
Description
For these shrimp cakes, you'll need the traditional Japanese root vegetable satomimo. If you can't find satomimo, you can use sweet potato or, as a last resort, regular potato.
Ingredients
- Shrimp - 4.8 oz
- Satoimo - 7.9 oz
- Asparagus - 4.8 oz
- Garlic - 0.4 oz
- Grated Ginger Root - 0.4 oz
- Salt - 0.2 oz
- Egg white - 1.1 oz
- Starch film - 0.5 oz
- Pistachios - 0.4 oz
- Mirin - 1 fl oz
- Soy Sauce - 1 fl oz
- Tuna - 0.2 oz
- Butter - 0.5 oz
- Tempura Flour - 1.6 oz
- Passata Tomato Sauce - 0.5 oz
- Daikon - 0.5 oz
- Whole egg - 0.5 oz
- Vegetable Oil - ½ l
Step by Step guide
Step 1
For the sauce, combine 120 ml of water, mirin, and soy sauce, bring to a boil, add bonito flakes, remove from heat, strain, and cool.
Step 2
Finely chop (or grind in a meat grinder) the shrimp (leave the tails intact) and set aside. Add finely chopped garlic and ginger, as well as egg white, salt, and starch. Mix well.
Step 3
Divide the minced meat into nine equal portions and roll them into flatbreads about 5 cm in diameter. Place a small piece of butter and a few pine nuts in the center of each flatbread, then lay a shrimp tail on the edge and shape the flatbread into a patty, ensuring the tail is sticking out.
Step 4
Grate the daikon and mix it with tomato sauce, such as ketchup.
Step 5
Mix 30 ml of water, tempura flour, and an egg yolk to make the batter.
Step 6
Heat the frying oil until it begins to shimmer. Fry the patties until cooked through, about 4–5 minutes. Dip the asparagus in batter and fry it in the same oil.
Step 7
Arrange the shrimp balls and asparagus on plates, drizzle with the sauce, and add the mixture of daikon and tomato sauce directly onto the plates.
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